Air fryer churros from choux dough, rolled in cinnamon sugar

Measure the flour into a little bowl and set aside.

In a medium pot combine the butter, water, sugar and salt; set over medium-high heat with a wooden spoon.

When it boils, take it off the heat, dump in the flour and stir hard until it forms a ball.

Return to medium-low heat and stir 1 to 2 minutes to cook the flour and drive off excess moisture.

Transfer the dough to a stand mixer with the paddle and run on medium about three minutes to cool it so the eggs do not scramble.

Add the eggs one at a time on medium speed, then the vanilla; scrape the bowl. The dough should be silky, glossy and thick with a little slackness, thicker than choux for deep frying.

Mark guides on parchment for churros about four inches long and three quarters of an inch thick, and flip the paper over.

Fill a piping bag fitted with a large closed star tip and pipe the churros with the tip just above the parchment, snipping the ends with scissors; tap down any raised bits with damp fingers.

Freeze half an hour until firm; they keep frozen up to two weeks.

Basket air fryer: place the frozen churros one inch apart and air fry 8 minutes at 375.

Flip, reduce to 325 and cook 8 more minutes or until golden brown and dry in the center.

Variation: in a combi air fryer, pipe onto parchment, cut it up, and cook on the preheated baskets 8 minutes at 400, then remove the paper, flip and cook 8 minutes at 350.

Spray the hot churros in the basket with neutral oil and shake.

Toss the churros in cinnamon sugar while fresh out of the air fryer; serve as is or with ganache or dulce de leche.